Carrot sabudana kheer

4 servings
10 min
15 min
Very Easy




  • Wash and soak the sabudana in water for about 30 minutes. Drain and cook the sabudana with enough water to cover and a pinch of salt.
  • Let it cook until the sabudana is cooked and transulcent. Take care that it doesnt turn mushy. You want it to be al dente.
  • While the sabudana cooks, puree the carrots with 2 cups milk and the 1/4 cup sugar. Set aside. Drain the cooked sabudana, just like you would pasta. Rinse in cold water.
  • This takes away the starchiness of the sabudana and makes it stand seperately in the kheer, without any sticking.
  • Place the pureed carrots along with the sabudana, the remaining milk and the condensed milk in a pan. Let it come up to a boil. Simmer for 5 minutes.
  • The sweetness you add depends on how sweet your carrots are feel free to add more sugar/sweetened condensed milk as needed.
  • Sprinkle with the cardamom and the chopped pistachios. Serve warm or cold.


Carrot Sabudana Kheer, photo 1
Carrot Sabudana Kheer, photo 2


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